Friday, August 23, 2013

Kurukuri Bhindi with Rich Cashew Gravy

I tasted this kind of Bhindi for the first time in Pune, Maharashtra. I came to know tat this is some speciality in the restaurants of Pune.
I got bored of making the regular bhindi so tested this one at home. Its different. The crispiness of the ladyfinger when it blends with the smooth and tangy tomato and cashew nut gravy gives a very rich taste.
Kurkuri Bhindi with rich Cashew Gravy

250gms Ladyfinger (Bhindi)

For frying the Ladyfinger
2tbsp Gramflour (besan)
Salt to taste
1tsp Red Chilly Powder
1tsp Mango Powder (Amchur)

For the Gravy

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Cashew nut
Milk to soak the cashews
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilies
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

For Frying the Bhindi:

  • Cut the bhindis lengthwise.
  • Sprinkle besan + salt + amchur + red chilly powder. Mix it well.
  • Heat oil for frying
  • Deep fry the bhindis till its crispy.
  • Remove on towel paper.
For the gravy:
  • Soak the cashew nuts in milk.
  • Peal the onions, finely chop them.
  • Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
  • Mix them well, let it cook on low heat till the onion turns pink.
  • Then add the tomato puree. 
  • Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
  • Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
  • When the mixture is cooked. Switch off the gas stove.
  • Let it cool.
  • Then put the mixture into the blender to make it a fine paste.
  • Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the cashew paste.
  • Mix it well. let this mixture cook for 10 minutes.
  • Then add in fresh cream and 1cup water. 
  • Add in the coriander leaves.
  • Close the lid let it simmer on low heat for another 5-8 minutes.
  • Put the gravy in the bowl.
  • Top it wid the fried crispy bhindi.
  • Serve hot with Chapatis.
Kurkuri Bhindi with rich Cashew Gravy

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